GINGER CRISP RECIPES

Name: Braised beef with ginger
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 6
Cuisine: Chinese
Ingredients: rapeseed oil; 1 ¼kg beef shin or brisket , cut into very large chunks; 2 onions; 50g ginger; 3 garlic cloves; small bunch coriander; 2 tsp Chinese five-spice powder; 6 whole star anise; 1 tsp black peppercorn; 100g dark brown muscovado sugar; 50ml light soy sauce; 50ml dark soy sauce; 2 tbsp tomato purée; beef stock; thumb-sized chunk ginger , shredded into matchsticks; 1 tbsp vegetable or sunflower oil; cooked jasmine rice

CHINESE BRAISED BEEF WITH GINGER RECIPE | BBC GOOD FOOD

Chinese braised beef with ginger recipe | BBC Good Food image

Slow cooking beef shin or brisket in aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

Provided by Good Food team

Categories Dinner

Total Time 3 hours 35 minutes

Prep Time 35 minutes

Cook Time 3 hours

Yield 6

Number Of Ingredients 17

Ingredients

rapeseed oil
1 ¼kg beef shin or brisket , cut into very large chunks
2 onions
50g ginger
3 garlic cloves
small bunch coriander
2 tsp Chinese five-spice powder
6 whole star anise
1 tsp black peppercorn
100g dark brown muscovado sugar
50ml light soy sauce
50ml dark soy sauce
2 tbsp tomato purée
beef stock
thumb-sized chunk ginger , shredded into matchsticks
1 tbsp vegetable or sunflower oil
cooked jasmine rice

Steps:

Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

Nutrition Facts : Calories 405 calories, FatContent 11 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 1 grams fiber, ProteinContent 51 grams protein, SodiumContent 3.96 milligram of sodium

PEAR CRISP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pear Crisp Recipe: How to Make It - Taste of Home image

Since he's a livestock truck driver, my husband often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. —Joanne Korevaar, Burgessville, Ontario

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

8 medium ripe pears, peeled and thinly sliced
1/4 cup orange juice
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
TOPPING:
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 cup cold butter, cubed
Fresh mint leaves, optional

Steps:

Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.

Nutrition Facts : Calories 268 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 85mg sodium, CarbohydrateContent 49g carbohydrate (29g sugars, FiberContent 5g fiber), ProteinContent 2g protein.

More about "ginger crisp recipes"

INCREDIBLY CRISP GINGERSNAPS RECIPE | FOOD NETWORK

In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
From foodnetwork.com
Reviews 4.4
Total Time 55 minutes
Category dessert

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

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Calories 202 calories per serving

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Calories 111 calories per serving

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Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

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CRANBERRY-PEAR CRISP RECIPE | FOOD NETWORK KITCHEN | FOOD ...

From foodnetwork.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category dessert

Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

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PEAR CRISP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Since he's a livestock truck driver, my husband often starts work early in the morning. This pear crisp recipe will keep him going until breakfast. Our two boys love to have it for dessert and in their school lunches. —Joanne Korevaar, Burgessville, Ontario
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Category Desserts
Calories 268 calories per serving

Preheat oven to 350°. Toss pears with orange juice; place in a greased 13-in. x 9-in. baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears., For topping, in a small bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears., Bake until topping is golden brown and fruit is tender, 35-40 minutes. Serve warm. If desired, garnish with mint.

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INCREDIBLY CRISP GINGERSNAPS RECIPE | FOOD NETWORK

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

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Total Time 40 minutes
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